Brown Rice Porridge with the Seven Herbs of Spring

Name: Brown Rice Porridge with the Seven Herbs of Spring
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings' worth Brown rice; 1 set Edible wild spring herbs; 1 pinch Salt; 1 Soy sauce; 2 tsp Kombu tea; 400 ml Water

cookpad.japan @cookpad_jp

I wanted to make a vegetarian seven plant rice porridge.

You might enjoy this topped with bonito flakes to add an umami-flavored accent.

These are the seven herbs typically used in this porridge:
Water dropwort ("seri," Oenanthe javanica), shepherd's purse ("nazuna," Capsella bursa-pastoris), cudweed ("gogyo," Gnaphalium affine), chickweed ("hakobera," Stellaria media), nipplewort ("hotokenoza," Lapsana apogonoides), turnip ("suzuna"), and daikon ("suzushiro") Recipe by Megukinana

I wanted to make a vegetarian seven plant rice porridge.

You might enjoy this topped with bonito flakes to add an umami-flavored accent.

cookpad.japan @cookpad_jp

I wanted to make a vegetarian seven plant rice porridge.

You might enjoy this topped with bonito flakes to add an umami-flavored accent.

I wanted to make a vegetarian seven plant rice porridge.

You might enjoy this topped with bonito flakes to add an umami-flavored accent.

Saved

Ingredients

2 servings

2servings' worth Brown rice
1set Edible wild spring herbs
1 pinchSalt
1Soy sauce
2 tspKombu tea
400 mlWater

Saved

Steps

1

Heat the salted kelp powder and water in a pot to dissolve.
2

Rinse the brown rice.
3

Rinse the seven herbs, then chop into bite-sized pieces.
4

Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge.
5

When the porridge is finished, add the greens, season with salt and soy sauce, then serve.